Soup Series Part 5: Creamy Tomato Soup + Grilled Cheese Feat

• tempo total: 50 minutes

Ingredientes

8 roma tomatoes, halved

1 container mini heirloom tomatoes

5 tomatoes on the vine, halved

3 carrots, roughly chopped

2 bell peppers, deseeded and quartered

1 head of garlic, with top cut off to expose cloves

1 onion, roughly chopped

3 tbsp Chosen Foods 100% pure avocado oil

Seasonings for roasting the veggies (1 tsp salt, 1/2 tsp onion powder , 1/2 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp pepper)

3 cups stock of choice (I used vegetable stock)

2 tbsp crushed calabrian chili

1 tsp salt

1/2 tsp pepper

2 tsp italian seasoning

1/2 cup heavy cream

Handful of fresh basil

Handful of fresh oregano

Instruções

Preheat the oven to 400 degrees. Add your tomatoes, onion, bell peppers, carrots, and garlic to a roasting pan. Drizzle with Chosen Foods 100% pure avocado oil, the seasonings listed above for roasting the veggies, and mix until well coated. Roast at 400 degrees for about 40 minutes or until veggies are nice and soft.

In a large pot over medium heat, add the roasted veggies including any excess liquid that appeared while roasting. Make sure to squeeze the garlic cloves out and discard the skin. Add stock, calabrian chilis, and remaining seasonings, cover, and reduce to simmer for about 10 minutes.

Add fresh basil and oregano, and use an immersion blender to blend soup until desired consistency. I prefer a little bit of texture. If you are looking for a super creamy soup, I would blend in a blender and then strain through a fine mesh strainer to remove any texture. Finish off with the heavy cream and enjoy!